Beef & Roasted Pepper Crostini
Total preparation and cooking time: 30 minutes
3/4 |
pound thinly sliced deli roast beef |
3 |
tablespoons olive oil |
2 |
large cloves garlic, crushed |
2 |
loaves (8 ounces each) French bread (approx. 2-1/2-inch diameter), cut into 1/2-inch thick slices |
1 |
jar (12 ounces) roasted red peppers, rinsed, drained, chopped |
2 |
cups shredded Italian cheese blend |
- Heat oven to 450°. In 1-cup glass measure, combine oil and garlic; microwave on HIGH 30 seconds. Lightly brush top side of each bread slice with oil mixture; arrange on 2 baking sheets. Bake in 450° oven 6 to 8 minutes or until light golden brown.
- Layer equal amounts of beef, red peppers and cheese over toasted bread. Return to oven; bake an additional 2 to 4 minutes or until cheese is melted. Serve immediately.
Makes about 3 dozen appetizers.
Nutrition information per serving: 85 calories; 3 g fat (1 g saturated fat; 1 g monounsaturated fat); 9 mg cholesterol; 297 mg sodium; 8 g carbohydrate; 0.3 g fiber; 5 g protein; 0.4 mg niacin; 0 mg vitamin B6; 0 mcg vitamin B12; 0.6 mg iron; 0 mcg selenium; 0 mg zinc.
This recipe is a good source of protein.
Courtesy of The Beef Council
Cook's Tip: Bread may be toasted ahead of time; store in airtight container.
